ARABELLAS RISTORANTE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep cooler Tiramisu 55F Operator voluntarily discarded.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Maintenance placed on to repair 53F Corrective Action Taken

Basic - Ice scoop handle in contact with ice. At bar operator removed handle from ice Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At the bar, operator cleaned and sanitized area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.-Employee clean and sanitize ice shield Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At salad station employee had cell phone and glasses on cutting board employee removed items from cutting board and then wash your hands and sanitize the cutting board. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Pizza station, employee placed on hat Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen for pizza station. Corrected On-Site Repeat Violation

Basic - Tongs stored on equipment door handle between uses on cook line, chef removed tongs. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced sanitizer then primed the machine. 0 ppm then 100 ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area ice machine panel. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At server station, purse stored on coffee liners at main kitchen entrance. Employee removed purse. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line operator removed tongs Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Across from dish machine Employee inverted items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and pans on top of hand washing sink. Operator removed items Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. Corrected On-Site

Basic - Clean silverware glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver ware at dish storage. Operator inverted silver ware. Corrected On-Site

Basic - Food stored on floor. Oil on the floor in dry storage. Operator removed from the floor. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Air freshener next to croutons on salad prep area. Operator removed air freshener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink near pizza station. Operator removed ice out of and washing sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. On racks in reach in cooler on salad area.

High Priority - Raw animal food stored over or with unwashed produce. Raw Shell eggs over un washed produce in the the salad prep cooler. Employee removed raw shell eggs from over unwashed produce. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of the reach in cooler across from the cook line. Employee washed, rinsed and sanitized area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. By dish machine employee removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Prep area throughout the kitchen. Mainly cook line and cutting boards on storage wracks.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans on file do not reflect the current layout of the establishment. Plans on file are from 01/13/14. The file number on the plans is old. It is 217536, but the file number for the current owner is 333065. The proviso from the approval packet stated the outside ice machine needs to be fully enclosed, but it is not. I spoke with Michael D. in plan review and he wanted them to go through a full plan review. There is a middle section with access through the dish area that is labeled the "lounge/private room" it has a bar that has been added. There is also a third area off the private room that has a separate kitchen. This can only be found by searching the old file number 217536 (plans are from 2010). The third area is a pizza area. There is a pizza oven and prep area with reach in coolers in the front area. There is no accessible hand sink in the pizza area. Back through the swinging doors is another kitchen area. Back here there is an oven on the back wall. In the middle of the kitchen is a reach in cooler. There is also a dish machine in this area. None of these areas pull up on the current ownership file number or license number. Warning - From follow-up inspection 2022-11-14: Operator has submitted plans pending plan review approval will complete plan review model checklist upon next routine unannounced inspection.Complied Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. hand washing sink in bar area, being used as dump sink, ice in bottom hand sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle with soap. Chef labeled. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potato made on 2/26. Chef dated mashed potatoes. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Apple juice on microwave shelf in pizza area. Chef moved apple juice to bottom shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda heads in pizza area. Chef washed, rinsed and sanitized Soda nozzle holder. manager washed, rinsed and sanitized Corrected On-Site

Basic - Single-service articles improperly stored. Portion cups in hallway by bathrooms. Chef removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Clam Chowder placed in walk-in cooler night before at closing, temperature at 10:45 am next day 56° F. Manager discarded soup. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clam Chowder 56° F

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. manager replaced Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Being used as dump sink in pizza kitchen, sink has food debris in bottom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not dated in pizza. Chef dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chef empty spray bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table in pizza area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour container in pizza area. Manager removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled with food debris under cutting board in pizza area. Manager wash, rinse and sanitized area. Corrected On-Site